Welcome to Inday's Kitchen where all her cooking stories and secrets are kept. Come in and learn a lot from her kitchen. She also shares her food trips and more. Let's eat good meals and have fun. Enjoy cooking!
Thursday, July 31, 2008
Best Diet Pill
Google Page Rank 2
Great American Seafood Cook Off
Pancit Bam-i

300 grams sotanghon noodles
1/2 cup chicken breast
1/2 lb. lean pork
1/2 lb. shrimps
4 pieces Chorizo bilbao (or Chinese sausage)
5 cloves garlic, crushed
1 medium onion, sliced
1 medium red pepper, sliced
1 medium green pepper, sliced
1 cup brocolli heads
1 cup cauliflower heads
1/2 cup carrots, jullienned
1/2 cup snow peas
1/2 cup shredded cabbage
1/2 cup tenga ng daga (dried wood ear mushroom), chopped
4 tablespoons soy sauce, divided
2 tablespoons cane vinegar
4 tablespoons cooking oil
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/4 cup sliced spring onions for garnishing (optional)
DIRECTIONS
1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips). Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.
2. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.
3. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).
4. Saute the garlic and onions on medium heat in the oil used for frying the shrimp.
5. Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.
6. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.
7. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.
8. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.
9. After 5 minutes, add the canton noodles, and mix for another 10 - 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles). Add a dash or so of soy sauce to taste. Do not use salt!
9. Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.
10. Garnish with spring onions, and serve with calamansi (Philippine lemon), lemon, or lime.
Monday, July 28, 2008
Cinnabon Rolls And French Toast
Cinnabon Rolls
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Cinnabon French Toast
2 Cinnabon Cinnamon Rolls
2 eggs
2/3 cup half−and−half
3/4 tsp. vanilla
1 T. sugar
1/8 tsp. cinnamon
1−2 T. butter or margarine
Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a
plate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,
vanilla, sugar, and cinnamon. Whisk together until all ingredients are well
blended. Refrigerate until ready to use. At serving time, preheat oven to
400 , and place Cinnabon halves in a shallow baking dish. Pour french toast
batter over halves and allow to soak for 5−10 minutes until moist. You may
weigh the rolls down (cover them with waxed paper and place a heavy skillet
on the paper) during this time to make sure batter is absorbed into the
dough layers. Heat a heavy skillet and melt butter or margarine in it. When
butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear
until golden brown. Turn the halves over, and place the skillet in the oven.
Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple
syrup.
Recipe courtesy from :"Insider's Recipes Master Edition"
Copyright© 2002 VJJE Publishing Co.
All Rights Reserved
compiled and distributed by e-cookbooks.net
Diet Pills
Paksiw na Pata
* 1 pork's leg (chopped)
* 1 gram dried banana blossoms (puso)
* 1/2 cup dried oregano leaves or 1/2 tsp. oregano powder
* 1 tbsp. peppercorn (whole)
* 4 gloves garlic, crushed
* 1 cup vinegar
* 2 cups water
* 2 tbsp. soy sauce
* 1 tbsp. salt
* 1/2 brown sugar (pack)
Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.
Mongolian Beef
This is a tasty beef recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. Although this is not an authentic recipe of Mongolia, the popular dish is given the name by Chinese-American restaurants. It's called Mongolian Beef because the wine, garlic, and onions used in the recipe are typically used by the Mongols. On the picture, I didn't add the green onions because I ran out of it. Adding it makes the taste different, it will taste much better :)
Ingredients
1 pound flank steak or boneless beef round steak
1 tbsp cooking oil
1 tbsp hot bean sauce or 1/2 tsp ground red pepper
*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onions and stir-fry about 1/2 minutes or till onions are tender. Remove onions from the wok.
*Add half of the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from wok. Repeat with the remaining beef. Return all beef to the wok. Push beef from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.
*Return the onions to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over fried rice sticks or hot cooked rice. Makes 4 servings.
Sunday, July 27, 2008
Monggos
Buyer's Remorse
Thursday, July 24, 2008
Chicken With Greens
1 lb chicken meat, cut to bite-size
1 medium-size tomato
1 medium-size onion
1 red bell pepper
onion greens
1 bundle bokchoy, chopped
2 cloves garlic (optional)
1 pc chayote, cubed
1 pc zucchini squash, half-moon sliced
1/2 chicken buollioun cube
soy sauce
black pepper (optional)
1 can chicken broth or 1 1/2 cups water
2 tbsp cooking oil
Stir-Fry meat on hot oil until cooked. Add all vegetables except bokchoy, onion greens and zucchini. Bring to a boil then simmer til the vegetable is tender. Seasoned with chicken buollion and pepper. Add the remaining ingredients and water if necessary. Cook for at least 2 minutes. Add pepper to taste. Hope you like it. Enjoy!
Tuesday, July 22, 2008
Mushroom Chicken
SERVES 4
4 boneless skinless chicken breasts
1/2 lb white button mushrooms, sliced thinly
3/4 cup chopped green onion
1 can chicken broth, divided
1/2 can water (if the chicken broth is condensed, more chicken broth if it isn't)
3 tablespoons soya sauce, divided
3 tablespoons cornstarch
4 tablespoons water, about,to mix with cornstarch
salt and pepper
Mix the cornstarch with enough water to make a thin paste.
Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
Remove mushrooms and set aside.
Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
Cook at a medium low heat until the chicken is almost done.
Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
Bring to a boil.
Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
Add the mushrooms and green onions to the gravy.
Stir to mix.
Salt and pepper to taste.
Pour gravy over chicken in pan and simmer until fork tender.
My Dream Job: To Be A Chef
Thursday, July 17, 2008
Afritada(Chicken Meat Stew) With Afritada Mix
Sizzler Fried Shrimp, Outback Steakhouse Coconut Shrimp and Red Lobster's Shrimp Diablo
Sizzler Fried Shrimp
1 egg, beaten,
1/2 cup milk, lowfat okay
1 cup flour, sifted
1 cup dry bread crumbs
1−1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
24 each jumbo shrimp, un−cooked, peeled and deveined
Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside.
Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour,
then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree
oil for 3−4 minutes. Drain on paper towels.
Red Lobster's Shrimp Diablo
3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).
Recipe courtesy from :"Insider's Recipes Master Edition"
Copyright© 2002 VJJE Publishing Co.
All Rights Reserved
compiled and distributed by e-cookbooks.net
Benihana Shrimp Sauce
2 cups mayonnaise
1/2 cup water
1 Teaspoon sugar
1/4 Teaspoon salt
1 tablespoon garlic juice
3−4 Teaspoons ketchup
1 Teaspoon ground ginger
1 Teaspoon hot sauce
1 Teaspoon dry mustard
1 Teaspoon paprika
3/4 Teaspoon white pepper
Whisk together.
Potato Salad
1 teaspoon salt
1/2 teaspoon pepper
2 hard-cooked eggs, chopped
1/2 pound sliced bacon, cooked and crumbled
1 cup (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
3/4 cups (6 ounces) sour cream
1/2 cup mayonnaise
2 to 3 teaspoons prepared mustard
Heat 1 inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add potatoes. Heat to boiling then reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.
Wednesday, July 16, 2008
Marinated Mushrooms
This is my recipe for marinated mushrooms. I like it sweet and sour.
Ingredients:
1 pound small fresh mushrooms
1 small onion, thinly sliced
1/3 cup white wine vinegar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon ground mustard
1 tsp sugar
2 cloves garlic
1 small onion
1 tsp black pepper
1 ground red chili flakes
Directions:
In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight.
Turbocharger and Turbo Professionals

Monday, July 14, 2008
Crab Meat And Vegetables (Ginisang Kalabasa at Sitaw)
A healthy and simple recipe. This is the dish that Mom used to cook too. I miss her cooking. In Philippines, we can also buy mixed vegetables without preservatives and not frozen. Though some of those packed vegetables aren't fresh, so we need to check properly if they have just packed or sliced so recently. Mixed vegetables consists of sliced: okra, red bell pepper, squash, string beans and gabi. Other rootcrops are added too.
You may adjust the recipe measurement to your desired serving and taste.
2 medium tomatoes
3 cloves of garlic
1/4 lb string beans
1/2 lb squash
crab meat
2 tbsp soy sauce
1 tspn black pepper
1 tbsp oil
* On medium-high heat, sautee garlic on heated oil for 15 seconds then add tomatoes. Cook for 2 minutes or more. Add the vegetables. Cook for 3 minutes or more til tender. Add the crab meat, soy sauce and pepper to taste. Cook til heated through. Serve with hot rice.
Friday, July 11, 2008
Beef And Fried Potato Stir-Fry
I have browsed this tasty recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. I just tried it and it's perfect for hubby's taste. He likes fried potatoes so he likes this. Try it too.
Beef and fried potato stir-fry is a Vietnamese specialty. This dish containing white potatoes is an example of the French influence on Vietnamese cooking. The French introduced the white potato to Vietnam more than 100 years ago.
12 ounces beef top round steak
1/2 cup water
3 tbsp fish sauce
1 tbsp cornstarch
1/4 tsp pepper
2 medium potatoes (10 ounces total) or 2 cups frozen french-fried shoestring potatoes, thawed
1 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, cut into thin wedges (3/4 cup)
1 medium green pepper, cut into 1-inch pieces (1 cup)
2 medium tomatoes, cut into thin wedges (2 1/2 cups)
Cilantro or parsley sprigs for garnish (optional)
*Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, fish sauce, cornstarch and pepper. Set Aside.
*If using fresh potatoes, peel potatoes and cut into julienne strips. Pat the fresh potato strips or thawed shoestring potatoes dry with paper towels. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the potatoes. If using fresh potatoes, stir-fry for about 6 minutes or till tender. If using shoestring potatoes, stir-fry for 2 to 3 minutes or till golden. Remove potatoes from the wok. Add the onion to the wok; stir-fry for 1 minute. Add the green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok.
*Add the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.
*Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Gently stir in the tomato wedges. Heat through. Serve immediately. If desired, garnish with cilantro or parsley. Makes 4 servings.
Nutritional information per serving: 252 calories, 22 g protein, 23 g carbohydrate, 9 g fat (2g saturated), 52 mg cholesterol, 970 mg sodium, 725 mg potassium.
Thursday, July 10, 2008
Tinu-nuan Sari-Sari Ug Isda (Vegetables and Fish in Coconut Milk)
Ingredients:
a fish fillet
1/2 cup cooking oil
1 medium onion
salt and pepper to taste
1 8-ounce can coconut milk
1/2 cup water
Add the fish and salt & pepper to taste. Stir and cook for about a minute or till heated through. Serve with hot rice.
Sunday, July 6, 2008
Phoenix And Dragon
8 oz Fresh peeled and deveined
1/2 ts Instant chicken bouillon
2 ts Cornstarch
1 tb Cooking oil
1/4 ts Ground red pepper
2 Cloves garlic; minced
2 medium Boneless; skinless chicken breast halves (6 ounces total)
1 c Thinly sliced carrot half moons
1/2 c Water
1 c Broccoli florets
2 tb Soy sauce
1/2 of an 8-ounce can sliced bamboo shoots, drained (1/2 cup)
1 tb Oyster sauce
1 ts Sesame seed; toasted (optional)
2 tb Dry sherry
3 c Hot cooked rice
Instructions